Granny uses this cornbread for making her cornbread dressing, serving along side her hearty beef stew, with turkey hash, and just to eat...all things I can't imagine eating with "sliced bread."
1 c. self-rising cornmeal
¾ c. buttermilk
Combine cornmeal and buttermilk in a medium bowl.
Add egg and stir.
Heat oil in a skillet. Pour oil into mixture and stir
Very lightly sprinkle flour in the skillet. It will keep the bread from sticking and allow for a beautiful, easy release.
Cook for approximately 20 minutes at 450° or until lightly golden. Granny says just until the aroma of the bread starts to fill the room.
Carefully flip the bread over in the skillet.
Serve it with any entree, soup or salad! But remember to slice it first.